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1
Combine sugar and warm water in large bowl.
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2
Sprinkle yeast over top; stir to dissolve yeast.
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3
Let stand until foamy, about 10 minutes.
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4
Stir in 2 1/2 cups flour and salt.
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5
Beat with a wooden spoon about 3 minutes.
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6
Gradually beat in more flour, 1/2 cup at a time, to make a stiff dough.
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7
Turn dough out onto floured work surface.
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8
Knead until smooth and elastic, about 5 to 10 minutes, adding more flour as needed to prevent sticking.
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9
Place dough in lightly oiled bowl; turn to coat.
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10
Cover with clean towel.
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11
Let rise in warm place, away from drafts, until doubled in bulk, 1 to 1 1/2 hours.
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12
Meanwhile, combine olives, lemon rind, oregano, thyme and olive oil in small bowl.
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13
Let stand at room temperature while dough rises.
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14
Punch dough down.
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15
Turn out onto work surface.
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16
Divide in half.
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17
Flatten each half.
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18
Spread olive mixture over each, dividing evenly.
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19
Working with one half at a time, press olive mixture into dough; fold over and knead a few times to distribute evenly.
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20
Form into round or oval loaves.
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21
Place on greased baking sheets.
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22
Cover with clean towel.
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23
Let rise in warm place, away from drafts, until doubled in bulk, 45 to 60 minutes.
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24
Preheat oven to hot (400F).
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25
Bake in preheated hot oven (400F) for 30 minutes or until golden brown and loaves sound hollow when lightly tapped with fingers.
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26
Cool on wire rack.
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27
Serve warm or at room temperature.
